The effects of four preservation methods on length, weight and condition factor of the clupeid Sardinella aurita Val. 1847

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dc.contributor.author Ajah, P.O.
dc.contributor.author Nunoo, F.K.E.
dc.date.accessioned 2019-03-07T10:39:24Z
dc.date.available 2019-03-07T10:39:24Z
dc.date.issued 2003-11
dc.identifier.other https://doi.org/10.1111/j.1439-0426.2003.00484.x
dc.identifier.other Volume 19, Issue 6, Pages 391-393
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/28559
dc.description.abstract Formalin preservation, freezing, and salted and non-salted smoking are often used to preserve fishes. Body proportions of fish show changes upon preservation when applying different preserving techniques: most authors report a decrease in length and some authors report changes in weight and condition factor (k). Four groups of round sardinella (Sardinella aurita) were subjected to the above treatments. Initial fork length (cm) and weight (g) ranged from 8.7 to 10.8 cm and 6.74 to 11.4 g, respectively. All fish decreased in both length and weight, with highly significant (P < 0.05) differences. Condition factor decreased in all treatments except formalin. Percentage reductions in length, weight, and condition factor were 11.0, 68.0 and 54.8% with salted smoking; 13.0, 69.3 and 53.3% with non-salted smoking; 3.0, 14.1 and 6.7% with freezing; and 7.1, 13.3 and 108.1% with formalin preservation, respectively. Shrinkage was the least with freezing, followed by formalin, salted smoking, and non-salted smoking preservation. en_US
dc.language.iso en en_US
dc.publisher Journal of Applied Ichthyology en_US
dc.title The effects of four preservation methods on length, weight and condition factor of the clupeid Sardinella aurita Val. 1847 en_US
dc.type Article en_US


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